Spicy Chickpea and Cauliflower Tandoori

Cauliflower in a thick, chickpea and sweet potato tandoori sauce. 

If you’re looking for protein then you’ve come to the right place, this recipe contains a whopping 23 grams of protein per portion! It’s also got heaps of fibre so don’t eat too much or you won’t be able to leave the bathroom! That being said, I have included asafetida (hing) in the ingredients to help with digesting this toot-inducing dish. I also included it in my Sweet Potato, Chickpea and Spinach Curry recipe, so if you’d like to find out more about this helpful herb then I’d definitely suggest checking that out.

I am big lover of all things spicy but if you don’t feel the same way then you can hold the dried chillies to make an equally delicious dish without burning your taste buds off! Chillies are great for flavour and for their metabolism-boosting properties and antioxidants. They are also rich in vitamins A and C as well as containing minerals such as iron and potassium. What’s not to love about this devilish fruit?

SPICY TANDOORI CAULIFLOWER

Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes

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INGREDIENTS
– 1 tbsp coconut oil
– 1 tsp brown mustard seeds
– 1 tsp cumin seeds
– 4 dried chillies
– 1 tsp coriander
– 1 tsp cinnamon
– 1 tsp cumin
– 1 tsp paprika
– 1 tsp turmeric
– 2 tsp asafoetida (hing)
– 2 tsp chilli powder
– Juice of 1 lime (2 tbsp lime juice)
– 1 tbsp garlic and ginger paste (or 2 cloves garlic, 2 cm root ginger)
– 1 can chickpeas (400 g)
– 2 sweet potatoes
– 2 carrots
– 1 cauliflower
-1 can chopped tomatoes (400 g )
– fresh coriander to garnish (optional)

1. Peel and chop the carrots and sweet potatoes into small chunks then boil or steam into soft.
2. Drain the chickpeas and add to blender with cooked vegetables. Add 1/4 cup (50 ml) water and blend until smooth. Add the lime juice and spices, apart from the seeds and dried chillies, blend.
3. While the mixture blends, break the cauliflower into florets and set aside. Add the coconut oil, dried chillies, cumin seeds and mustard seeds to a sauce pan and fry over a medium heat until they start to ‘pop’. Add the chopped tomatoes and cook for another 5 minutes.
4. Add the chickpea mixture to the sauce pan and stir to combine. Then add to cauliflower and 1/2 cup (100 ml) water, stir until the cauliflower is coated in the sauce, cover and cook on a low-medium heat for 15 minutes.
5. Transfer to a serving dish and garnish with coriander.

 

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Notes

This dish is wonderful served over a bed of freekeh. Prepare by boiling in water with cardamon pods, cloves and turmeric. Season with salt and lime juice.

The sauce in this recipe was originally intended to be a soup but, as I was preparing it, I thought it would work wonderfully as a curry sauce, so I changed it up a bit and did just that! Not only is it thick and flavourful, it’s also packed full of goodness to give you lots of yummy nutrients. If you like the idea of using this recipe as it was originally intended to be then why not give it a go and make a tasty tandoori soup! I would just suggest adding more carrots and some vegetable stock and taking out the tomatoes and using some puree instead.

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